Strawberry Pineapple Pound Cake (Printable)
Moist pound cake loaded with fresh strawberries and pineapple, ideal for warm weather celebrations.
# What You'll Need:
→ Fruits
01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup pineapple, diced (fresh or well-drained canned)
→ Cake Batter
03 - 2 1/2 cups all-purpose flour
04 - 2 tsp baking powder
05 - 1/2 tsp salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/4 cup whole milk, room temperature
10 - 1/2 cup sour cream
11 - 2 tsp pure vanilla extract
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2–3 tbsp pineapple juice (reserved from drained pineapple or fresh)
# Step-by-step:
01 - Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan.
02 - In a medium bowl, toss the diced strawberries and pineapple with 2 tablespoons of the flour to coat. Set aside.
03 - In another bowl, whisk together remaining flour, baking powder, and salt.
04 - In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
05 - Add eggs one at a time, beating well after each addition.
06 - Mix in vanilla extract and sour cream.
07 - Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
08 - Gently fold in the floured strawberries and pineapple.
09 - Pour the batter into the prepared pan and smooth the top.
10 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
11 - Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12 - For the glaze (optional): Whisk powdered sugar with pineapple juice until smooth and drizzle over the cooled cake.
# Expert Advice:
01 -
- The tangy pineapple cuts through the rich butteriness so every bite feels balanced instead of overwhelming
- Friends will swear you spent hours on this when the reality is mostly just waiting for the oven to do its work
02 -
- Tenting with foil after 40 minutes prevents the top from getting too dark while the center finishes baking
- Room temperature ingredients matter more than you think they will for proper emulsification
03 -
- Sour cream can be swapped for Greek yogurt if that's what you have on hand
- Grate a teaspoon of lemon zest into the batter for an extra bright note that cuts the richness